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Hawaiian Chicken Sandwiches

Tender chicken breast cutlets marinated with pineapple, soy, and brown sugar are grilled to the perfect temperature. Served on a bun with a little mayo, cheese, and grilled pineapple make a tropical inspired sandwich that everyone will love.

I love a good chicken sandwich. I am pretty picky when it comes to my chicken sandwiches. I need a good piece of chicken, the right toppings, a little sauce, and a good quality bun.

I am typically a fan of a crispy chicken sandwich, but there is nothing like the flavor of a perfectly grilled piece of chicken. I like to use chicken cutlets for my chicken sandwiches because they are the perfect thickness, and they cook nice and evenly. Cutlets are a thinner piece of chicken and that makes me more convenient because the chicken cooks fast on the grill.

My Hawaiian Chicken Sandwiches are what savory and sweet dreams are made of. This marinate combines tropical pineapple flavors and twists them with soy, dijon mustard, and brown sugar. The chicken is so tender and so full of flavor.

I serve this sandwich with grilled pineapple, and provolone cheese. I also like a little mayo on the sandwich because it gives a nice rich flavor to the sandwich.

My kids are big fans of pineapple added to savory foods, and are big fans of this sandwich. I love it because I can prep it easily, and it makes a delicious quick and easy dinner that is perfect on a warm night.

Place chicken is a large sealable bag and pour in the marinate. Marinate in the fridge for 4 hours.

When ready to cook, head grill to medium heat. Remove the chicken from the bag and discard the marinade.

Place chicken on the grill and grill 4-5 minutes per side. Add the pineapple slices after you flip the chicken and flip them after 1-2 minutes.

Temp the chicken with a digital thermometer to ensure it reaches an internal temperature of 165°F. Place a slice of cheese on the chicken when there is about a minute of cooking time left to allow the cheese to melt.

Remove chicken and pineapple from the grill. Spread mayo evenly on each side of the bun (about 1 1/2 tsp for each sandwich). Place chicken on the bun and top with grilled pineapple slices.

Serve and enjoy.

Frequently Asked Questions

Can I use a regular chicken breast to make this sandwich?

Yes, but you will have a much thicker sandwich. I do not prefer this, but it will still taste delicious. You will need to increase cooking time as well.

I do not mustard. Is there something else I could use?

I would add a little grated ginger in place of the mustard. I would add 2 tsp grated, or 1 tsp ground.

What other types of cheese can you recommend?

Yes, I love to use pepper jack cheese in this recipe. Cheddar or Colby are other delicious choices as well.

Why is it important to use a meat thermometer?

Temping meat not only ensures that it is safe to eat and prevents under cooking, but it prevents over cooking your meat. It is easy to cook a little longer if the meat is under cooked, but over cooking results food becoming chewy or scorched. Like I said, I am in love with the ThermoPop from ThermoWorks!

Instructions

Place chicken is a large sealable bag and pour in the marinate. Marinate in the fridge for 4 hours.

When ready to cook, head grill to medium heat. Remove the chicken from the bag and discard the marinade.

Place chicken on the grill and grill 4-5 minutes per side. Add the pineapple slices after you flip the chicken and flip them after 1-2 minutes.

Temp the chicken with a digital thermometer to ensure it reaches an internal temperature of 165°F. Place a slice of cheese on the chicken when there is about a minute of cooking time left to allow the cheese to melt.

Remove chicken and pineapple from the grill. Spread mayo evenly on each side of the bun (about 1 1/2 tsp for each sandwich). Place chicken on the bun and top with grilled pineapple slices.

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